Hi I brewed an ale yesterday and added more hops than usual and was planning on dry hopping the secondary. I like to smell the air comming out of the airlock to smell whats going on and most of my brews smell sweet but this time all I smell is hop aroma, which is what I am going for but just wondering if I should still dry hop. any ideas suggestions would be great.

I am going out on a limb and contradicting a more experienced brewer. Take from this story what you will.

I brewed an imperial stout with six ounces of hops in it total. While it was fermenting I freaked because all I smelled coming out was hops. However, two months later I take a sample, and it's perfect. I think the Co2 coming out of the airlock at first somehow carries the aroma of the hops better, and then it mellows into the beer and becomes less pronounced. I'd dry hop. You want aroma, and that's all dry hops give you. You won't get much bitterness.

Edit: I didn't actually dry hop this batch. The six ounces went in right from the get-go. So this might not relate to your conundrum at all.

__________________Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

Taste it when you put it in the secondary and decide on the dry hopping at that time. I've actually dry hopped an IPA at 3 months (in a cornie), because the hop buzz was fading.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

like dave said, all dry hops will gain you is aroma. So it's best to drink beer that is dry hopped as soon as it is conditioned/peaking. Hop aroma will progressively fade with aging, but if all you smell is hops in the secondary, be sure that if you drink your beer within a reasonable amount of time surrounding it's maturity it will be hopped like you want it with out dry hopping it. If you decide to anyways you will still like the beer, even more if you are a hop head. But hey, try it and see what happens, experimentation is the best way to learning and discovering for yourself what ingredients actually do.